Creamy Mexican Chocolate Iced Coffee
1 cup whipping cream, divided
6 tablespoons chocolate syrup
2 tablespoons sugar
¾ teaspoon ground cinnamon
3 cups double-strength coffee, cooled to room temperature
Chocolate covered coffee beans, if desired
Whip ½ cup cream to soft peaks, set aside. Combine
remaining 1/2 cup cream, syrup, sugar & ¾ teaspoon
cinnamon in a pitcher or bowl. Stir in coffee until
sugar dissolves. Fill 4 glasses with ice; pour coffee
mixture over ice. Top with whipped cream and sprinkle
with cinnamon. Garnish with coffee beans.
Makes four servings.